Poached Salmon Frittatas
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Cooking time: 60
cooking time for menu Cooking schedule: see below for "menu" instructions |
Poached Salmon Frittatas Time: 30 minutes
2 - 3 oz (60 - 80gr) poached salmon poached yesterday
4 eggs
2 tbs snipped fresh chives
1 tbs snipped tarragon
5 - 6 olives, chopped
2 oz (60 gr) chevre (goat cheese) or whatever is left from yesterday plus some other shredded cheese
2 tbs milk
butter
small bit of lettuce for 'garnish' salad saved from yesterday
Drizzle of vinaigrette left from yesterday
Roughly chop salmon. Snip chives, tarragon. Pit and chop the olives. Crack the eggs into a large bowl, add milk, herbs, and whisk well. Butter a nonstick muffin (tartlet) pan - one that holds 6. I know it sounds redundant to butter a nonstick pan but these will stick if you don't. Evenly divide the salmon and olives between the cups. Divide and add the cheese. Using a ladle or spoon pour the eggs over. Bake at 400F (200C) for 12 - 15 minutes or until set. Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out. Serve with a garnish of lettuce drizzled with vinaigrette, warm or at room temperature.
Grilled Cornish Games Hens (Poussin... little chickens) Time: 45 - 60 minutes
2 Cornish game hens or poussin (little chickens)
1 tbs olive oil
2 tbs butter
1 tbs lemon juice
1 tbs soy sauce
1 tsp finely ground black pepper
Tie legs together with kitchen string and fold wing tips under back (at first joint) - keeps them from flapping. Rub birds with olive oil. Melt butter in a small saucepan. Add lemon, soy and pepper - for the basting sauce. Cook hens on barbecue grill over indirect heat for 45 - 60 minutes or until done. Chicken is done at 165 F (73C) on your meat thermometer and/or the juices run clear when pierced with knife. During last 20 minutes of cooking baste with sauce 2 or 3 times. When done, remove from heat, cut string and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy). Or they can be baked in a shallow roasting pan in a 400F oven for the same amount of time - until done. If baking start basting immediately. In both cases hens will be a lovely mahogany color when done. Refrigerate leftover chicken for Monday - you can pick it off the carcass tomorrow ;-)
Note: One would probably be enough for 2 people if it is on the larger side...but we have plans for the leftovers.
Potatoes with Butter and Chives Time: 35 minutes
2 -3 potatoes
1 tbs butter
2 tbs snipped chives
salt & pepper
Scrub potatoes and cut into eighths - we want large but still bite-size pieces. Put into a sauce pan and cover with water to which you add 1/4 tsp salt. Cover and bring to a boil. When boiling move cover so it is ajar else the potatoes will boil over. They will, I promise. Remove from heat when just barely done - a little under done is good (stick a knife in and test - should go in easily), about 15 minutes. Drain. In medium nonstick skillet melt butter over medium heat. When hot add potatoes. Snip chives with scissors. When potatoes are just starting to get a golden color (on one or more sides - about 10 minutes) add chives. Turn heat to low and continue to sauté another 10 minutes - while you have your starter. Remove, add salt and pepper if using and serve.
Asparagus with Olive Oil and Lemon Time: 20 minutes for green, 30 for white
8 oz (250gr) asparagus
1 - 2 tbs olive oil - the good stuff
1 - 2 tbs fresh lemon juice (half of a lemon)
salt and pepper
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 10 - 15 minutes, longer for white. Put oil and lemon into small bowl and whisk to combine. When asparagus is done drain and put into a serving dish, drizzle with olive oil and lemon. Add salt and pepper if desired and serve.
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Cooking Schedule: 60 minutes |
Remove frittatas and allow to cool |
Cooking for Two? Or more?
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